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Home » Recipes » Courses » Desserts » Healthy Dessert Recipes

Red Lentil Chocolate Dessert Lasagna

Published: Aug 25, 2018 by Terri Gilson · Modified: May 24, 2022 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 18 Comments

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No Bake Chocolate Raspberry Red Lentil Dessert Lasagna - foodmeanderings.com

I love desserts with vegetables because eating desserts with vegetables always feels less like a guilty indulgence. Okay, I know lentils aren't technically vegetables...BUT they are part of the 'vegetable family.' And lentils are equivalently healthy and DO count towards your recommended daily portions of fruit and vegetables!!! That's good enough for me. Plus, this lentil dessert is a healthy no bake dessert that actually tastes like dessert. 

Whether you love or hate lentils is irrelevant because you will have no idea you are even eating them in this healthy and no bake Red Lentil Chocolate Dessert Lasagna.

Jump to:
  • 🥘 Ingredients
  • 💭Red lentils vs Green lentils
  • 🍲How to Cook Red Lentils (on stovetop)
  • 💭 Top tip
  • 🍽 Equipment
  • 🌡️Storage
  • 👪 Serving 
  • ⭐ Reviews
  • 📋 Red Lentil Chocolate Dessert Lasagna Recipe
  • 🥕🥔More Desserts with Vegetables

If you also love eating vegetables in your dessert, then you may want to check out my Strawberry Chocolate Icebox Cake with Avocado Mousse and my other recipes under the recipe card.  You'd never even guess these desserts have veggies in them!

What's better than lentils in dessert?! I tested this recipe on three different groups of people three years apart and they all loved it! Nor could anyone guess "the secret ingredient" was lentils. In fact, my colleague who had sampled it when I brought it into work the first time said it was the best lentil recipe she'd ever had. She asked me if I had posted it on Pinterest, as it was the first recipe that came to mind when she was looking for a healthy dessert for a family gathering.

🥘 Ingredients

For this lentil dessert you'll need:

  • cooked red lentils
  • seedless raspberry jam
  • cream cheese  * I use light
  • ground fennel seed
  • anise seed
  • whipping cream
  • white granulated sugar
  • prepared chocolate pudding * I use about 6 snack pack containers
  • graham crackers *you can use gluten-free
  • fresh raspberries
  • semi-sweet chocolate (shaved) 

The anise and fennel in this dessert lasagna lend a hint of licorice that blends so perfectly with the raspberry and chocolate flavors. But you don't have to love licorice either because the flavor is very smooth and subtle. In my opinion, anise and fennel seeds are spices that get far too little playtime in desserts.

Although fennel did see a rise in popularity over the last few years years, it was predominantly the plant being used in savory dishes, not the seed. With fennel, the entire plant is consumed, unlike anise, where it is generally just the seeds that are harvested. Anise seed, also known as aniseed, is not to be confused with star anise. Although similar in flavor, they are entirely different plants.

red lentil chocolate dessert lasagna on a plate with pan of lentil lasagna in background

Lentils are actually called" Pulses." A pulse is an edible seed that grows in a pod, which includes beans and peas. They are an inexpensive, low-fat source of protein, fibre, vitamins and minerals, and most importantly, I have to say it again.... they DO count towards your recommended daily portions of fruit and vegetables!

💭Red lentils vs Green lentils

This is a red lentil recipe, but keep in mind, they actually look orange. Red lentils are great for baking because they get a bit mushy and blend nicely into your dish. Green lentils hold their shape so they are better used for dishes like casseroles. I have used both in my Lentil Spinach Soup,  depending on what texture I am aiming for.

🍲How to Cook Red Lentils (on stovetop)

Be sure to cook red lentils as directed on package, but generally you want to rinse and drain them well first:

  1. Add to a pot with water and bring to a boil on the stove top. (3 cups water to 1 cup red lentils)
  2. Reduce heat to medium low and simmer uncovered for about 10 minutes *you want them very soft for this recipe
  3. Remove from heat and let the lentils sit until the water is absorbed. Drain off any excess water.

💭 Top tip

It is very important that you puree the cooked lentils in food processor (this step is important for the texture of the dessert). 

🍽 Equipment

You will need a 9x13 lasagna pan and a food processer.

a piece of lentil dessert lasagna on a white plate with jar of red lentils and red and white tea towel in the background

🌡️Storage

You can store this lentil lasagna in a sealed container (in the fridge) for up to 2 days.

👪 Serving 

This recipe makes 12 servings. It's best to make it the night before, so it can soften overnight. However, if you are unable to do that, make it at least 1-2 hours prior to serving.

If you are looking for a lentil dessert or vegetables in desserts, this No Bake Red Lentil Chocolate Dessert Lasagna is a great healthy dessert recipe option for your next dinner gathering or potluck. Now you can have your dessert and healthy food too!

⭐ Reviews

Did you make this recipe? Please RATE THE RECIPE below!

Here's what others are saying: "I made this for my book club. Everyone loved it and no one guessed the secret ingredient!"⭐⭐⭐⭐⭐

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a piece of lentil dessert lasagna on a white plate with jar of red lentils and red and white tea towel in the background
Food Meandering Logo

📋 Red Lentil Chocolate Dessert Lasagna Recipe

This No Bake Red Lentil Chocolate Dessert Lasagna is made with red lentils, raspberries, graham crackers, whipped cream and chocolate. Not only is it the best lentil dessert you will ever eat, it's a great healthy dessert recipe option for your next dinner gathering or potluck. Now you can have your dessert and healthy food too!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: North American
Keyword: dessert, dessert lasagna, lentil, red lentils
Servings: 12 servings
Calories: 472kcal
Author: Terri Gilson
Prep Time: 15 minutes
Cook Time: 15 minutes
Resting time: 1 hour
Total Time: 30 minutes
Prevent your screen from going dark

Ingredients

  • 2 cup cooked red lentils canned lentils can be used as substitute
  • 1   cup seedless raspberry jam
  • 1 cup light cream cheese softened to room temperature
  • 1 teaspoon ground fennel seed
  • 1 teaspoon anise seed
  • 2 cups whipping cream
  • 2 tablespoon white granulated sugar
  • 2 cups prepared chocolate pudding * I use about 6 snack pack containers * I also use sugar free
  • 1 -400 g (approx) box of graham crackers * you can use gluten-free
  • 2 pints fresh raspberries * can substitute frozen, defrosted raspberries

Garnish:

  • ½-1 oz semi sweet chocolate – shaved or grated chocolate
  • ¼ cup Optional: fresh raspberries
US Customary - Metric

Instructions

  • * This dessert is best if it sits overnight before serving, but it can sit for only 1-2 hours. 
  • Spray a 9X13 pan with non stick spray.
  • Cook red lentils as directed on package. ( you can also use canned to save time) Puree lentils in food processor (this step is important for the texture of the dessert). Beat pureed lentils, cream cheese, raspberry jam, ground fennel and anise together until smooth.
  • In  a separate bowl, beat whipping cream until it forms soft peaks, then add sugar and beat until stiff peaks form. Fold the whipped cream into the lentil mixture.
  • Put a single layer of the graham crackers on the bottom of the pan, then ½ the raspberry lentil mixture, then another single layer of graham crackers.
  • Gently mix in fresh (or defrosted) raspberries with chocolate pudding. * Reserve ¼ cup of fresh raspberries for the garnish, if desired
  • Put the chocolate/raspberries mixture on top of the graham crackers and add another single layer of graham cracker.
  • Add the remaining raspberry lentil mixture over the final layer of graham crackers.
  • Refrigerate for 1-2 hours or overnight. * I usually let it sit overnight - it tends to be the perfect texture

Garnish:

  • garnish with fresh raspberries and shaved or grated semi-sweet chocolate.

Notes

🍲How to Cook Red Lentils (on stovetop)
Be sure to cook red lentils as directed on package, but generally you want to rinse and drain them well first:
  1. Add to a pot with water and bring to a boil on the stove top. (3 cups water to 1 cup red lentils)
  2. Reduce heat to medium low and simmer uncovered for about 10 minutes *you want them very soft for this recipe
  3. Remove from heat and let the lentils sit until the water is absorbed. Drain off any excess water.
💭 Top tip
It is very important that you puree the cooked lentils in food processor (this step is important for the texture of the dessert). 
🍽 Equipment
You will need a 9x13 lasagna pan and a food processer.
🌡️Storage
You can store this lentil lasagna in a sealed container (in the fridge) for up to 2 days.
👪 Serving 
This recipe makes 16 servings. It's best to make it the night before, so it can soften overnight. However, if you are unable to do that, make it at least 1-2 hours prior to serving.
My Amazon Recommendations (affiliate links)

Nutrition Facts
📋 Red Lentil Chocolate Dessert Lasagna Recipe
Amount Per Serving (1 slice)
Calories 472 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 56mg19%
Sodium 1205mg52%
Potassium 355mg10%
Carbohydrates 70g23%
Fiber 8g33%
Sugar 23g26%
Protein 7g14%
Vitamin A 724IU14%
Vitamin C 25mg30%
Calcium 91mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1slice | Calories: 472kcal (24%) | Carbohydrates: 70g (23%) | Protein: 7g (14%) | Fat: 19g (29%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg (19%) | Sodium: 1205mg (52%) | Potassium: 355mg (10%) | Fiber: 8g (33%) | Sugar: 23g (26%) | Vitamin A: 724IU (14%) | Vitamin C: 25mg (30%) | Calcium: 91mg (9%) | Iron: 2mg (11%)
Did you make this recipe? Please leave a star rating and review below!
Rate this Recipe

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Reader Interactions

Comments

  1. Sue Slaght

    November 03, 2016 at 11:22 am

    Lentils in dessert! I never would have dreamed it. I love the idea. Do you think one could use canned lentils. I'm always looking for shortcuts.

    Reply
    • Food Meanderings

      November 03, 2016 at 11:39 am

      Hi Sue: This was a lentil contest entry a few years back - the contests really do inspire my creativity! I don't see why you couldn't use canned lentils - great idea! I have used them in smoothies and the texture was just fine! I'm all about short-cuts too 🙂 If you try it, please let me know how it worked!

      Reply
      • Sue Slaght

        November 03, 2016 at 7:17 pm

        Ok will do!

        Reply
  2. Starr @ The Misfit Baker

    November 06, 2016 at 1:30 pm

    I was skeptical when I saw the words lentils and dessert together (I reluctantly tried making Black Bean Brownies once, that won't be happening again). But after reading through your recipe, I can totally see how this can work! Turning red lentils into a raspberry cream cheese is actually genius! I wonder if I could make it using dairy-free options.

    Reply
    • Food Meanderings

      November 06, 2016 at 1:43 pm

      Thanks! Yes, and the fennel and the aniseed with the raspberry make it taste so amazing! I actually created this a few yrs back for a lentil contest - you had to use 2 cups cooked lentils. I think you could make it dairy free by replacing cream cheese with 'so delicious cultured coconut milk' and using a dairy free whip ( is it nutra whip that's dairy free?) that's how I would do it. Let me know if you try it and how it works!

      Reply
      • Starr @ The Misfit Baker

        November 06, 2016 at 2:35 pm

        Sounds good. And yes, I do believe that NutraWhip is dairy free. Thanks for the suggestions ☺

        Reply
  3. Nicole | Culinary Cool

    November 08, 2016 at 9:18 pm

    I love adding lentils to everything! Such a great idea to incorporate them into dessert - SO good!

    Reply
    • Food Meanderings

      November 08, 2016 at 10:08 pm

      thanks, Nicole!

      Reply
  4. Cori Bryant

    November 11, 2016 at 12:32 am

    When I first tasted this wonderful dessert, I was shocked to find out the secret ingredient was lentils! It is so tasty! I love it!

    Reply
    • Food Meanderings

      November 11, 2016 at 6:37 am

      Thanks, Cori!

      Reply
    • Cori Bryant

      November 12, 2016 at 9:45 am

      Also, I just read the substitution options above for vegetarian/vegan folks - perfect! Now I can make it for my family on Christmas! Thanks - I know it will be a hit!

      Reply
      • Food Meanderings

        November 12, 2016 at 10:23 am

        That is awesome, Cori! I haven't tried the substitutions myself, but I'm assuming it would work. Please let me know when you try it 🙂 Thanks!

        Reply
  5. restlessjo

    November 30, 2016 at 1:20 pm

    Intriguing! Don't know if Graham crackers have an equivalent in the UK? No idea what they are 🙁

    Reply
    • Food Meanderings

      November 30, 2016 at 5:42 pm

      Hi Restlessjo! From my research, the closest I've come upon is digestive biscuits. Oh you guys are missing out on a glorious food! You can import and I promise, you, it's worth it! https://www.amazon.co.uk/NABISCO-GRAHAMS-ORIGINAL-CRACKERS-AMERICAN/dp/B000FA15EU/ref=sr_1_1_a_it/253-5475614-0064800?ie=UTF8&qid=1480549279&sr=8-1&keywords=graham+crackers

      Reply
      • restlessjo

        November 30, 2016 at 5:50 pm

        Thank you. I love digestives 🙂

        Reply
        • Food Meanderings

          November 30, 2016 at 5:57 pm

          Just be aware, that the texture will be different (we have them too) and I know, they turn to mush a lot faster than graham crackers!

          Reply
  6. Edith

    August 25, 2018 at 9:25 am

    I made this for my book club. Everyone loved it and no one guessed the secret ingredient. ?

    Reply
    • Terri Gilson

      August 25, 2018 at 1:45 pm

      Thanks, Edith-glad everyone enjoyed it!

      Reply

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I'm Terri, a passionate home cook and baker, an award-winning recipe developer and a busy working mom that is trying to eat healthy and fit everything into not enough hours in a day! My mission is to share not only my recipes, cooking hacks and tips with you, but also my secrets to successful weight maintenance.

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